QUICK START GUIDE

WHAT YOU WILL NEED ROYAL

4 CUPS ROOM TEMPERATURE SPRING WATER
1/4 CUP SUGAR (ORGANIC CANE SUGAR, OR DEMERARA)
KEFIR
LIVE, ACTIVE CULTURES
1/4 CUP WATER KEFIR GRAINS
LARGE GLASS JAR (64oz. SUGGESTED)
CHEESECLOTH, MUSLIN OR PAPER TOWEL TO COVER JAR

DIRECTIONS:
1. ADD SUGAR AND SPRING WATER INTO GLASS JAR.

2. DISSOLVE THE SUGAR COMPLETELY INTO THE ROOM TEMPERATURE SPRING

WATER. SUGAR MUST BE COMPLETELY DISSOLVED.

3. ONCE SUGAR IS COMPLETELY DISSOLVED ADD KEFIR GRAINS TO SUGAR WATER.

4. COVER LIGHTLY WITH CHEESECLOTH MUSLIN, OR PAPER TOWEL AND SECURE

AROUND EDGE WITH RUBBER BAND.

5. PLACE JAR IN A SAFE AREA AWAY FROM DIRECT SUNLIGHT.

6. LET THE MIXTURE FERMENT FOR 24-72 HOURS.

7. STRAIN THE KEFIR GRAINS USING A PLASTIC MESH STRAINER.

8. STORE STRAINED KEFIR IN GLASS BOTTLES. PUT IN REFRIGERATOR OR CONTINUE

WITH A SECONDARY FERMENTATION FOR ADDITIONAL CARBONATION AND
FLAVOR.

9. REPEAT THIS PROCESS WITH YOUR STRAINED KEFIR GRAINS.

SECONDARY FERMENTATION:
ALLOW STRAINED WATER KEFIR TO SIT ON COUNTER FOR ANOTHER 12-24 HOURS
IN AIRTIGHT GLASS BOTTLES. (GROLSCH BOTTLES ARE GREAT). AT THIS POINT YOU
CAN ALSO FLAVOR YOUR KEFIR WITH JUICE, GINGER OR VARIOUS FRUITS. MAKE
SURE TO CAREFULLY OPEN AND “BURP” YOUR BOTTLES EVERY 6 HOURS TO AVOID
EXPLOSIONS FROM THE BUILT UP CARBON DIOXIDE PRESSURE.
 IMPORTANT INFORMATION
DO NOT USE METAL STRAINER OR SPOONS TO HANDLE YOUR KEFIR GRAINS.
INSTEAD USE PLASTIC MESH STRAINER & PLASTIC UTENSILS FOR HANDLING.

USE ONLY SPRING WATER. SPRING WATER CONTAINS ESSENTIAL NUTRIENTS

NEEDED FOR THE GRAINS TO GROW. CHLORINE, WHICH IS FOUND IN TAP WATER
CAN KILL YOUR GRAINS, WHILE DISTILLED WATER LACKS ESSENTIAL NUTRIENTS
THAT WILL HELP YOUR GRAINS GROW.

FOR BEST RESULTS USE HIGH QUALITY SUGAR SUCH AS ORGANIC CANE SUGAR
OR DEMERARA. SUGAR MUST BE COMPLETELY DISSOLVED IN WATER BEFORE
ADDING IN KEFIR GRAINS. DIRECT CONTACT WITH UNDISSOLVED SUGAR
CRYSTALS CAN DAMAGE YOUR KEFIR GRAINS.

THE WARMER THE TEMPERATURE, THE FASTER THE FERMENT. TASTE YOUR KEFIR
EVERY 12-24 HOURS. THE LONGER YOU LET IT FERMENT THE MORE SOUR/ ACIDIC
IT WILL BEGIN TO TASTE. REMOVE GRAINS WHEN TASTE IS TO YOUR PREFERENCE.

AFTER EVERY FEW BATCHES, RINSE THE GRAINS WITH SPRING WATER.

SECONDARY FERMENTATION, ESPECIALLY WITH ADDED FRUIT OR JUICE CREATES

ADDITIONAL CARBONATION AND PRESSURE. BE VERY CAREFUL WHEN OPENING
TO AVOID EXPLOSIONS AND MESS. OPEN YOUR BOTTLES EVERY 6 HOURS TO LET
SOME OF THE BUILT UP CARBONATION ESCAPE.

IF YOU ARE TRAVELING OR SIMPLY WANT TO TAKE A BREAK FROM MAKING KEFIR,
STORE THE GRAINS IN A FRESH BATCH SUGAR WATER. REFRIGERATE AND CHANGE
THE WATER EVERY WEEK IF POSSIBLE. THE GRAINS SHOULD BE SAFE IN THE
REFRIGERATOR FOR UP TO 3 WEEKS. WHEN YOU ARE READY TO MAKE KEFIR
AGAIN, PLACE GRAINS IN FRESH SUGAR WATER. FERMENTATION MAY TAKE A BIT
LONGER SINCE GRAINS NEED TO “WAKE UP” AFTER BEING DORMANT IN THE
REFRIGERATOR.